I've made the focaccia a number of times. I made it somewhat recently with the recipe for the mushroom sauce that uses dried porcinis. Me and my boyfriend both loved it. I will continue making the focaccia it's my go-to recipe for a quick italian bread.

Well I think it's a big reason why I love it, but also a big reason why I don't feel the need to look at recipes to make such food.

Understandable, I could sit here with some ciabatta, marinated olives and artichoke with some tapenade or bruscetta topping and be in my happy place.

I still really like this cookbook for it's authenticity (as far as I know :P) and it's the only vegan italian/med book that I own and I like have "specialty" cookbooks instead of perusing books that "do it all" because if I feel like italian I can just cozy up with it and find something.

I just received this book as a birthday present & I'm excited to give it a try. I love the simplicity of Mediterranean food & how this book doesn't focus on cheese alternatives, instead letting the vegetables shine. The recipes seem quite authentic too.

This is my favorite Donna Klein book. One thing I appreciate about all of her cookbooks is the reliability and clarity of the recipes. She provides weight as well as volume measurements which I especially appreciate when a vegetable is sold in a wide range of sizes. Her books include nutritional info as well. The recipe I have made the most from this books is the Cannellini Beans with Sauteed Kale. I often serve it to unsuspecting confirmed carnivores alongside grilled polenta with a spicy tomato sauce and salad. No one misses the meat!

I noticed that Vegan Eats World's "Walk Like an Egyptian" Lentil Soup says it's based off Donna Klein's recipe from MVK. I think this one is the first one I'll make from Vegan Eats World, using red lentils. Anyone tried this one?

It's official, love this book & now want to get the Italian & Tropical ones too. I just find it's a really refreshing change to books full of meat & dairy alternatives - not that seitan or cheeze are bad things in any way, but it's just nice to have another style of cookbook to accompany these. I made the garlic soup which was unbelievable, & which I'll be making again & again, the walnut sauce is also a great alternative to pesto & so quick to make when you can't be bothered cooking & super-delicious. I've made a couple of the salads & dressings too. All really good so far.

I got this as an early Christmas present... and so far, everything about it is wonderful. She's comfortingly vague about amounts and methods, provides nutritional information and isn't precious about using wine in recipes. Donna Klein treats her readers like grown-ups! I am really unexpectedly pleased by how down-to-earth the recipes are. And there are 300 of them...

_________________Moon - "This is the best recipe in the history of recipes forever."

i've had this book for years and only recently started to cook out of it religiously. every recipe thus far has been really good (the recipes for apples poached in red wine is beyond words and so flippin' easy).i also like that she doesn't rely on prepackage foods or the tofu/seitan/tempeh crutch that i see more and more authors doing.

I've had this cookbook for a few years and it is one of my favorites. I can't remember the name of anything I've made out of it, haha, but I like that I can get the ingredients for anything in it from the supermarket, the recipes are healthy and fresh and cheap to make, and no meat substitutes. (I do love tofu and tempeh and seitan but I try not to eat them every day.)

It's official, love this book & now want to get the Italian & Tropical ones too. I just find it's a really refreshing change to books full of meat & dairy alternatives - not that seitan or cheeze are bad things in any way, but it's just nice to have another style of cookbook to accompany these. I made the garlic soup which was unbelievable, & which I'll be making again & again, the walnut sauce is also a great alternative to pesto & so quick to make when you can't be bothered cooking & super-delicious. I've made a couple of the salads & dressings too. All really good so far.

I'm considering the Mediterranean book, but I highly reccommend the Italian Vegan Kitchen! At first, I underestimated the recipes because they were so simple, but both my mother (omni) and I enjoyed every one I made.